This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for you.

CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil

DIRECTIONS: To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (.2-.3 tsp.) per gallon of milk. To produce a highly colored cheese it can take 5-10 times this much..

Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.

STORAGE: Store tightly closed in a cool, dark, dry place. Will last indefinitely.

FREQUENTLY ASKED QUESTIONS

Q. I used your instructions for adding color to your cheddar recipe in Rickis book --2 drops per gallon. My cheese is still white. Then when putting the bottle of coloring in the fridge I notice it says 25 drops per gallon.Seems since the coloring and the recipe came from you they should be the same.Is there an explanation I am not aware of?

A. As with most books and printed material, the information and instructions are locked in at the time of writing. If changes take place, we are not always able to update that information in our book. The product that was available back when the book was last revised was much stronger than available today, so today the instructions are to use more. It is always best to read through all of the product information listed on the product itself for the most current usage information.

I really liked this product. The only bad thing about this product is that I had to use more than what the insturctions said. I use 1/2 a tsp per gallon and it works just great I think that every one should try this product